Name: Cornmeal Blueberry Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup flour; 1/2 cup cornmeal; 4 tablespoons sugar; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups buttermilk; 1/4 cup milk; 1 egg (beaten); 3 tablespoons melted butter; 2 tablespoons butter ((for cooking the pancakes)); 1 cup fresh blueberries ((substitute frozen))

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These Blueberry Buttermilk Pancakes are made with cornmeal and packed with fresh blueberries. They're golden brown, tender, delicious and super easy to make!

This recipe was originally published in June 2017. It has been updated for photos and content. Scroll down below the recipe to see the old photo - it's worth a good laugh!

In addition to being incredibly delicious, these pancakes are easy to make, and the batter can be made ahead of time, which makes for an easy weekday breakfast or a weekend brunch.

The cornmeal adds a wonderful texture, the buttermilk keeps them tender, and the blueberries add an incredible tart, sweet flavor to the pancakes. Even the boyfriend ate these and he doesn't like pancakes.

Ingredients

You can use fresh or frozen blueberries in this recipe. I personally prefer fresh, but frozen also work great!

The buttermilk in the pancakes helps the pancakes turn out nice and fluffy, and also keeps them delicious and tender. These Orange Buttermilk Pancakes are also incredible!

The cornmeal adds a bit of texture to the pancakes, and gives them a cornbread like consistency. You can also get this in these Cornmeal Pancakes.

Buy cornmeal HERE if you don't have any.

The rest of the ingredients are probably already in you pantry and are listed in the recipe card at the bottom of the post.

Step By Step Instructions

Mix the buttermilk, milk, beaten egg and melted butter in a bowl.

In a separate bowl, mix the flour, cornmeal, sugar, baking powder, baking soda and salt.

Combine the wet and dry ingredients being careful to not over mix or the pancakes will be rubbery. It's OK if there are a few lumps, the batter won't be totally smooth.

Preheat the oven to 200 degrees to keep cooked pancakes warm.

Heat a nonstick skillet over medium-low heat and coat with ¼ teaspoon of melted butter. Add about ¼ cup of pancake batter to the skillet and sprinkle with desired amount of blueberries.

The cornmeal will keep the pancakes from bubbling, so it is more difficult to tell when they are ready to flip. When the edges are set and starting to turn golden brown, it's time to flip.

Flip and cook another couple minutes, until pancake is cooked through. I find 1-2 minutes typically works, depending on the size of your pancake.

Cook pancakes, one at a time, keeping them warm in the heated oven. Serve them warm with butter, maple syrup, this delicious lemon syrup from candied lemons, honey, or anything else you'd like. They're also great just plain!

You can also serve them topped with lemon curd or fresh blueberry curd!

Variations

Substitute blackberries, strawberries, raspberries or a mix of berries for the blueberries.
Double the recipe or cut it in half if you need to.

Serving Options

So, I can totally just eat these standing on the counter dipping them in maple syrup with my hands. But sometimes you have people over. And you don't want them to think you're an animal. So go ahead and serve them with these other incredible breakfast recipes:

Bacon - specifically bacon cooked in the oven (it's so much easier and less messy this way);
These Cuban Guava Pastries are a great way to start your brunch;
These Crispy Hash Browns are the BEST with just a touch of spice;
For a super fancy brunch, this Cured Salmon is the way to go if you plan ahead. Your guests will be impressed;
You can't go wrong with Crispy Potatoes or Lyonnaise Potatoes;
Cheesy Sausage Quiche is a great savory brunch idea.

Expert Tips

You can make the batter in advance and store it in the fridge, covered, overnight or until you are ready to use it.
Keep the heat a little below medium while cooking the pancakes - otherwise they burn on the outside and are raw in the middle.
Use a non-stick pan or a griddle for the best results. A well seasoned cast iron pan is fine as well, as long as it is well seasoned.
You can substitute frozen blueberries for fresh. They do not need to be thawed, you can use them frozen the same way you use the fresh berries.

How to Freeze Pancakes

I just love the fact that you can freeze pancakes. Let the pancakes cool completely, then wrap each pancake in plastic wrap and store in a freezer bag for up to 3 months.

To reheat frozen pancakes, either place them in a 375 degree oven for 5-10 minutes, until warmed through, or heat them in the microwave for about 20-30 seconds until warm. **make sure to remove the plastic wrap before reheating.

Favorite Breakfast Recipes

From sweet to savory, pancakes to grits, there are options for everyone. Browse all the Breakfast Recipes or try some of these favorites:

And if you're a blueberry lover, you'll LOVE this Instant Pot blueberry cobbler!

Did you make this recipe? Leave a comment and rating below and let me know how they turned out!